1. Wash white basmati rice and soak 10 to more minutes depending on quality of rice. 2. Wash whole chicken legs keeping the skin on. Add to pot. 3. Cover chicken pieces with water and bring to the boil skimming off the scum. 4. Add whole spices including loomi as well as sea salt and boil for a further 40 minutes. 5. Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown. 6. Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing. 7. To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice. 8. Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done). 9. Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder. 10. Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished. 11. I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce). 12. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
